Raw Corn, Arugula, and Pecorino Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 886
- Total Fat
- 85
- Saturated Fat
- 13
- Carbohydrates
- 28
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 7
- Cholesterol
- 11
- Sodium
- 559
- Total: 15 min
- Prep: 15 min
Ingredients
2 cups absolutely fresh corn kernels (from about 3 ears)
3 cups packed arugula, trimmed
1 1/2 teaspoons coarsely chopped fresh oregano leaves
About 1/2 cup Whole Citrus Vinaigrette, recipe follows
Gray salt and freshly ground black pepper
Gray salt and freshly ground black pepper
1 1/2 ounce wedge pecorino cheese
Whole Citrus Vinaigrette:
2 lemons, cut into wedges, seeded
1/2 navel orange or 1 small seedless orange, cubed
1 shallot, quartered
1 teaspoon gray salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups pure olive oil
Directions
- Combine the corn kernels, arugula, and oregano in a bowl. Add the Whole Citrus Vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the cheese onto the salad. Toss lightly.
Whole Citrus Vinaigrette:
- In a blender, place the lemons and orange cubes. Blend for 1 to 2 minutes, and then add the shallot. Pulse and then blend until as smooth as possible. Strain through a sieve, using a spoon to push through. Discard the pulp. Season the strained juice with salt and pepper. Whisk the strained juice while adding olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise.
- Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again.